Copyright ©2017 Deborah M. Zajac. ALL RIGHTS RESERVED
It’s been awhile since I’ve shared any food images so… this Hen was tender and juicy. It’s a super easy meal to make, and since it’s a one pan meal clean up is quick.
Serve it with a salad, and some good bread.
Roasted Chicken with Root Vegetables and Herb Butter
Ingredients:
1 4-5 lb Hen-
1 bag baby carrots, or 2-3 whole carrots cut up
2-3 potatoes- cut up I used russet
3-4 cloves of garlic- I left mine whole w/skin on
1 onion cut into wedges
1 lemon cut into wedges
Rosemary, Sage, and Basil mince enough to make a mixture of 4-6 tablespoons.
3TBS Butter – room temperature
salt and pepper
Olive Oil- enough to lightly coat the vegetables
Directions:
Preheat the oven to 475 degrees.
Rinse and pat dry the Hen. Salt and Pepper both the cavity and outer skin.
Next mince the rosemary, sage, and basil. In a small bowl add the minced herbs and butter. Mix with fork until well combined.
Cut lemon, and onion into wedges set aside. Smear half the butter mixture into the cavity of the Hen. With the remaining butter mixture rub some under the breast skin being careful not to tear the skin, and rub some on the outer skin of the Hen.
Add a wedge or two of lemon and onion into the cavity then truss the bird, or tie the legs and set aside. My trussing is all wrong! And, I don’t know how to tuck the wings correctly either. But, whatever works right. 🙂
Clean and peel the carrots, potatoes, and garlic. Cut the carrots and potatoes into bite size pieces. Mince, chop, or leave the garlic cloves whole. Put all the vegetables into a roasting pan. Drizzle olive oil over the vegetables, salt and pepper lightly then mix until all the vegetables are lightly coated with the olive oil.
Place the Hen in the roasting pan then put it into the oven.
Roast uncovered for 20 minutes. Then lower the temperature to 400 degrees and cook for additional 40 minutes stirring the vegetables now and then.
A hen this size will take anywhere from 1 hour to 1h15m to cook. The internal temperature should be 165 degrees.
Rest for a few minutes then serve. Option: make gravy with the pan juices while the bird rests.
Are you hungry yet? 🙂
Nikon Df| Nikkor 28-105mm| High ISO (1600) cause I hand-held it without additional lighting and I thought I could manage it sans a tripod| Delkin Digital Film| PS CC 2017
More to come…
Circadianreflections Blog 
This looks yummy! I’m always looking for a good recipe. Thanks for sharing! 🙂
Thank you Amy!
Mmmmm, that looks scrumptious! Makes me wish my husband wasn’t vegetarian!
Just double the root veggies. They’re really my favorite part. 🙂
The trussing is to keep moisture under the legs and wings, I believe your way worked!! It doesn’t have to look good, just taste scrumptious! I just know it was, Deborah. 🙂 ❤
It was! Thank you so much Robin. 🙂
Of course, Deborah! I will try the garlic with skin on and also hadn’t thought of using leftover baby carrots which sometimes look sad after veggie tray runs out of dip. 😉
I just fell behind but try to backtrack a bit. Beautiful waterfall on your other post, too.
🙂 I feel like I’m behind all the time! I’m a day behind reading blogs today, and I’ll probably get behind on the week-end cause I’m out doing photography stuff. 🙂
I find buying the baby carrots is easier than peeling and chopping these days. I’ve gotten really lazy since it’s just me and He-Man most nights.
I am always happy to discover or be given shortcuts, Deborah! I hope you had an enjoyable weekend chasing photographic subjects. xo
Oh that recipe sounds excellent!
Thank you Jesh! It was yummy.
Mmmmm – roasted chicken! Looks delicious. Trussing? We’re actually supposed to do that? 😉
🙂 I really should have quit after tying the legs.
I can’t remember for sure but I think trussing has something to do with cooking evenly. ? It’s how I learned to roast whole birds so try to do it every time I roast one, but I forgot how to do it properly once I left 7th grade cooking classes, and I’ve not bothered to look it up. 🙂
Looks like a must! 👍
🙂 Thank you M. L.!
I was all, “Well look at Deborah, tyin up her chicken all fancy… kinda..” and then when I read “My trussing is all wrong!” I LOLed!
I never do it. Don’t even think I remember how anymore 🙂 I often put a cute lil herbed vest on.
Looks wonderful, I keep sniffin, but I can’t smell it from here!
LOL! I probably should have quit at tying the legs. 🙂
It did smell great. I’ll have to look up a cute lil herbed vest. Maybe I can do that right.
I have faith in you 🙂
Thanks! 🙂
Looks so yummy!
That looks yummy 🙂
🙂 Thanks Dan!
Looks delish!
🙂 Thank you!
Yum. I have to agree on the truss. Looks like a great recipe
It’s pretty tasty. Thanks John! One of these days I’ll look at a youtube vid and learn how to properly truss a bird.
Yeah? No. Your way is more colorful.
🙂
🙂
I would be hungry if I hadn’t had lunch about half an hour ago. 🙂 It does look delicious, though.
janet
🙂 Did you have leftover ravioli by any chance? I’m hungry now.
Looks so good Deborah!
Looks sooo yummy, Deborah! Now I’m off to eat some cheesecake! 😄 Happy Easter!
I’m starving so I’ve got to stop reading and go fix lunch. Looks delicious. 🙂
All that gardening you’ve been doing no doubt giving you a good appetite. 🙂